Menya Musashi

The ramen craze in Singapore is not over, yet. Newly opened Menya Musashi has seen never ending queues since it opened its doors early this year.

Red Cha Shu Ramen

White Cha Shu Ramen

Black Tsukemen

There were basically 2 categories of ramen we can choose from – the Tsukemen ($14.90) version which is a dipping ramen and the typical soup ($12.90) based ramen. For each category, there was a further choice of white, black and red broth.

Given its red colour, the Red Cha Shu Ramen was expected to be on the spicy side. The additional spicy notes reduced the characteristic pork taste in the broth and was more exciting and flavourful compared to the white version. Though the white version was equally rich and thick, it could get a little monotonous with each mouthful. The ramen had an adequate bite to it, and wasn’t too soggy or soft. We did feel that the egg could be a little more runny as it seemed to be a little too overcooked. The winner of the ramen was definitely the cha shu. The cha shu had a slightly charred skin and a mild grilled/burnt fragrance to it. There was an adequate balance of fats and meat. The fatty parts were soft and melted in our mouths, while the meaty portions were tender and not overly tough.

This was also the first time we tried the Tsukemen dipping ramen. The ramen was served dry, alongside the bowl of broth. The accompanying broth was thicker and richer than the soup versions. In fact, it was also much saltier, hence could not be consumed like a soup, and was restricted to solely being a dip for the noodles.

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We do not aim to promote or discredit any restaurants/food places. This blog is solely an avenue to voice our personal and humble opinions of our food escapades. In no way can any content from our blog be used without our consent.